In vitro synergistic antibacterial activity of Melissa officinalis L. and some preservatives
Keywords:
BALM, FOOD ADDITIVES, PLANT EXTRACTS, ANTIMICROBIAL PROPERTIES, SYNERGISM, PRESERVATIVES
Abstract
The aim of this study was to investigate the antibacterial activity of aqueous, ethanol and ethyl acetate extracts of the species Melissa officinalis L. and their in vitro synergistic action with preservatives, namely: sodium nitrite, sodium benzoate and potassium sorbate against selected food spoiling bacteria, for a potential use in food industry. Synergistic action was noticed in almost every combination between plant extracts and preservatives. This work showed that the active compounds from ethanol, ethyl acetate and aqueous extracts of Melissa officinalis L. significantly enhanced the effectiveness of tested preservatives. Synergism was established at plant extract and preservative concentrations corresponding to 1/4 and 1/8 minimal inhibitory concentration values, which indicated the possibility of avoiding the use of higher concentrations of tested preservatives.Downloads
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Published
2010-03-01
How to Cite
Stanojevic, D., Comic, L., Stefanovic, O., & Solujic Sukdolak, S. (2010). In vitro synergistic antibacterial activity of Melissa officinalis L. and some preservatives. Spanish Journal of Agricultural Research, 8(1), 109-115. https://doi.org/10.5424/sjar/2010081-1149
Issue
Section
Food science and technology
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